simple way to prepare favorite Sweet potato and haloumi with zucchini ‘fettuccine’

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato and haloumi with zucchini ‘fettuccine’. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato and haloumi with zucchini ‘fettuccine’ is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato and haloumi with zucchini ‘fettuccine’ is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 550g sweet potato, peeled, cut into 1.5cm pieces
  • 1 1/2 tablespoons olive oil
  • 70g (1/4 cup) low-fat Greek yoghurt
  • 3 teaspoons lemon juice
  • 2 teaspoons white balsamic vinegar
  • 250g haloumi, cut into 1.5cm-thick batons
  • 4 (about 900g) zucchini, peeled into ribbons
  • 1/2 cup mint leaves, chopped, plus extra leaves to garnish
  • 1/2 cup continental parsley, chopped
  • 2 tablespoons chopped pistachio kernels, toasted

Method

  • Step 1
    Preheat oven to 190°C/170°C fan forced. Place sweet potato on a lined tray and drizzle with half the oil. Season and toss to combine. Roast, stirring halfway through cooking, for 30 minutes or until tender.
  • Step 2
    Meanwhile, combine the yoghurt, lemon juice and balsamic vinegar in a bowl. Season.
  • Step 3
    Preheat a barbecue or chargrill on medium-high. Spray haloumi with olive oil. Cook, turning, for 2-3 minutes or until golden. Transfer to a plate and cover to keep warm.
  • Step 4
    Combine zucchini and remaining oil in a bowl. Season. Chargrill zucchini, in 2 batches, gently tossing, for 1-2 minutes or until just tender. Combine sweet potato, haloumi, zucchini, chopped mint and parsley in a bowl. Drizzle with yoghurt mixture. Sprinkle with pistachio and extra mint.

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